Saturday, April 6, 2013

Favorite Asian Marinade

There are tons of Asian marinades in the store, but making your own can be easy and affordable.  This particular recipe is sweet, spicy, salty and tangy..the perfect blend.

3 tbsp soy sauce or tamari
2 tbsp rice wine vinegar
1 tbsp oil (canola, olive, sesame or whatever is in your pantry)
1 tbsp honey, agave or brown sugar
1-2 tsp sriracha hot sauce
1 tbsp sesame seeds
1 minced garlic clove
1 tbsp corn starch (optional)

- Mix all ingredients in a bowl with a whisk until well blended

- Pour over cubed or sliced tofu or tempeh and marinade from 1 hour up to a week

Adding cornstarch helps to "tighten" up the marinade during the cooking process.
This recipe is also great added to a veggie stirfry.
In this pic I used the marinade for sauteed tempeh, and served it with steamed kale and quinoa.

Sweet and Sour Sauce

1/4 cup honey or agave
2 tbsp rice wine vinegar (or any vinegar)
2 tbsp ketchup
2 tbsp soy sauce
1 tsp ginger
1/3- 1/2 cup pineapple juice
1 tbsp cornstarch

- Bring to a boil, stirring constantly until thickened

This sauce is great on tofu, chicken seitan or on "meat"balls for a party platter.